Combine the vinegar and plant-based milk in a measuring cup or bowl. Set aside.

Combine the mayo and all the spices and seasonings for the ranch dressing in a bowl. Pour in the milk and mix well. Refrigerate to allow the flavors to combine.

Bring a large pot of water the the boil and add a good pinch of salt.

Cook the pasta until just past al dente and tender all the way through.

While the pasta is cooking peel the cucumbers, cut them in half lengthwise and use a spoon to scoop out the seeds. Slice them into half to one inch half moon pieces.

Thinly slice the red onion.

When the pasta is ready, drain it in a colander and rinse it with cool water. Shake the colander well to remove as much water as possible.

In a large bowl combine the pasta, cucumbers, red onion and ranch dressing.

This pasta salad is best served immediately at room temperature or within 30 minutes. However, if you need to make this ahead of time, only add half the dressing to the salad until you’re ready to serve. Then stir in the other half.